Slow Cooker Mississippi Pot Roast
This Slow Cooker Mississippi Pot Roast is a comforting, flavorful dish that practically cooks itself. Perfect for busy nights!
Servings: 6 servings
Ingredients
- 1 4-pound boneless chuck roast trimmed of large pieces of fat
- Kosher salt as necessary to coat and season the meat
- Freshly ground black pepper as necessary to coat and season the meat
- 2 tablespoons olive oil
- 1 packet onion soup mix dry, about 2 ounces
- 1 packet Ranch seasoning mix dry, about 1 ounce
- 1 cup pepperoncini pepper juice
- 6 to 8 pepperoncini peppers whole or sliced
- ½ cup unsalted butter cubed small
- Fresh parsley finely minced; optional for garnishing
Instructions
- Start by trimming any large pieces of fat from your boneless chuck roast. Season the meat generously with kosher salt and freshly ground black pepper on all sides.
- In a skillet over medium-high heat, add the olive oil. Once hot, sear the roast on all sides until it’s beautifully browned (about 4-5 minutes per side).
- Place the seared roast in your slow cooker. Sprinkle the onion soup mix and Ranch seasoning mix evenly over the top. Pour the pepperoncini pepper juice around the roast and add the whole or sliced pepperoncini peppers. Finally, scatter the cubed butter on top.
- Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The longer, the better!
- Once cooked, shred the meat using two forks, right in the slow cooker. Stir the meat into the juices for maximum flavor. Garnish with freshly minced parsley if desired, and serve hot.
Equipment
- Slow Cooker
- Skillet
- Meat Thermometer
- Cutting Board
- Knife
- Serving Spoon
Notes
- Allow leftovers to cool completely before storing in an airtight container.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat gently on the stove or microwave, adding broth to keep it moist.